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Things People Say on Podcasts About Food & Beverage

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Everything worth repeating from the Food & Beverage shows we follow. Updated every day — free to search and free to use, attribution included on every card.

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“What I ate every day was at hawker stands. ... I was always confused, like the street food here is better than what I'm cooking. But what am I doing? ... Do I need three tablecloths in order to make my food taste good?” — Marcus Samuelsson, The Chef's Cut “I was very uncomfortable with that headline. ... I thought disappointment is guaranteed. You know, like that, there's only one way to go. It's down. ... And to be honest, I don't particularly love that cake. It doesn't suit my taste because I find it altogether too rich.” — Helen Goh, Things Bakers Know: The King Arthur Baking Podcast “The maths thing I learned is it's very easy to say I only need 1% or half a percent or a quarter of a percent of people to come. But the difference between 0.1 and 0.01 is tenfold. It's a big difference, even though it's a tiny number.” — Jacob Kenedy, The Go To Food Podcast “I think you'd be a naturally more talented eater. I think you can learn, particularly through childhood, to really appreciate taste and to learn what good is. Cooking is kind of a skill, but there has to be something really wrong with you if you can't learn how to do it.” — Jacob Kenedy, The Go To Food Podcast “I opened Bocca so that I could eat that food in London. And I think that was what was the killer move. Because I was opening a restaurant for myself, and you can do that well. You can't really successfully imagine what other people want. It's a disservice to them.” — Jacob Kenedy, The Go To Food Podcast “We bought in 94. We made the first one in 95. And we only released in 2007. I like to give this time frame because everything at Krug takes between 15 or 20 years.” — Olivier Krug, The Wine Centric Show “My girlfriend was visiting recently and she was hearing my mom and my aunt talk to each other. They're just cutting cucumbers and they're screaming. And she's like, are they mad at each other? And my mom's like, no, I was just telling her that she was cutting the cucumbers too thin. It's like, okay, so you are mad.” — Milan Patel, Breaking Bread with Tom Papa “I don't think people, when they're in a room, they think about that another person will have to do anything in that room ever again. … Like that room doesn't exist after you leave.” — Milan Patel, Breaking Bread with Tom Papa “People love suggesting literally everything else except for just turning a bunch of hungry hippies loose. That's what I want to do with Japanese knotweed too. Just be like, have you just told your 10 crunchiest friends that this is edible?” — Alexis Nikole Nelson, Seattle Eats “Foraging historically has been something to get you through lean times, not a reason to go and participate in more mass consumption.” — Alexis Nikole Nelson, Seattle Eats “Even if you know nothing about wine, just … swallow your wine. And once you are done swallowing it, if something left, if you have depth, at least the guy is trying to do something. … If there is nothing left and it's short and cut, it means that it's water.” — Arthur Larmandier, The Wine Centric Show “You could have the best food in the world, but if you come to the table all stressed out, they will only remember that you were a terrible host. … People will always forgive you for serving simple food, but they will never forgive you for being obnoxious.” — Yotam Ottolenghi, The Dinner Plan “Culture was the sum of all of the wanted behaviors that we celebrate for our team minus all the unwanted behaviors that we tolerate.” — Danny Meyer, Arch Eats “I flipped it and called it food apartheid, because I wanted our conversation to be intentional. Be intentional about race and racism. Be intentional about where a person lived geographically, about the wealth that was built on the backs of enslaved and Indigenous people. … Food desert reminded me of just putting a pin on a map and saying, that's where people have limited access to food. We're human beings. … And then I went to people in the desert and I said, y'all got food? Yeah, we grow food in the desert.” — Karen Washington, Food Talk with Dani Nierenberg (by Food Tank) “The third time the Cape Girardeau Fire Department came to put the restaurant out, it dawned on me that there probably should be a better way.” — David Knight, BBQ Nation “People were not restoring animals that they thought were too rare. If anything, they were still persecuting animals that they thought were too abundant.” — Michelle Nyhaus, Gastropod “And go to introduce her to new countries and cities and cultures. But tour is not that. Tour is dark alleys and dirty toilets.” — Azniv Korkejian, Breaking Bread with Tom Papa “Staff being overworked and underpaid, and therefore labour costs not being properly factored into business accounts, menus, prices — it just skews the playing field for everybody. … If you're doing 70, 80, 90 hours in a kitchen on a 30-something salary, you're absolutely not hitting minimum wage. And it's hidden.” — Pam Brunton, The Go To Food Podcast “Chicken biryani is a dish that you do not need to Instant Pot, and you shouldn't. I think it's a crime against humanity. Certain things, give it time.” — Nik Sharma, The Dinner Plan “A great wine starts in your head — you first need an idea of what a great wine is … If you leave it really only to God to make the wine, my experience is that it usually ends up as vinegar.” — Ernst Loosen, No Sediment Wine Podcast “John Harvey Kellogg, the founder of Kellogg's cereal brand, was like the Andrew Huberman of 1900.” — Scott Hickle, Discovering Nutrition with Cronometer “I have to be my character's best defense lawyer. Even if my character is going to do something bad, I need to explain to the jury, even though they're going to say she's guilty, I need to just explain to the jury but why she did it.” — Maitreyi Ramakrishnan, Dinner’s on Me with Jesse Tyler Ferguson “I'm not an asshole. I'm a perfectionist. I want this done like this, and that's it.” — Lorna McNee, The Go To Food Podcast “we have to understand that Tex-Mex food is its own beast of original cuisine.” — Pati Jinich, The Dinner Plan “…dry, thin, bitter is a real problem in a lot of West Coast IPA.” — Ben Edmunds, Craft Beer & Brewing Magazine Podcast “Once kids believe that they're a picky eater and they embrace this idea, then we have to mess with their identity and the fact that they're a picky eater. And those are two different problems. And it's easier to just address one.” — Jennifer Anderson, The Good Clean Nutrition Podcast “So this whole thing that, well, you know, ethnic cuisines can only be cooked by people from an ethnic background. I think that's bullshit.” — Aktar Islam, The Go To Food Podcast “I hate things that only have one use.” — Adrienne Cheatham, The Chef's Cut “Pseudoscience fossilizes because it's got nothing new to bring to the table.” — Nick Tiller, Sigma Nutrition Radio “I think that's probably why I never won three stars because I was not interested in the glory of it. I was only interested in making cash.” — Marcus Wareing, The Go To Food Podcast

Most Quoted Here

Jacob Kenedy 3 Milan Patel 2 Alexis Nikole Nelson 2 Nick Tiller 1 Adrienne Cheatham 1 Aktar Islam 1 Alex Maltman 1 Jenna Fischer 1

Where They Disagree

Do the everyday choices ordinary people make as consumers actually move environmental outcomes, or do they draw attention away from the levers that do? — Susan Solomon: “The American people made chlorofluorocarbons uneconomic for our industry because we gave up those spray cans.” — Kat Taylor: “So they're worried more about the yogurt they eat and whether they recycle than finance, which is absolutely brutalizing them most of the time.”